Recent content by AndyK

Good call Bob. Glad you had a plan 'L' to execute. I'm sure you all had a great time regardless - and it is nice when the Boss agrees with the game plan.

Hi Bob - I'm a relative newbie myself, but possibly an overzealous food-safety nut at times. And I'm going to tell you what you don't want to hear (but were probably expecting). If the weather in PA has been under 90 last night (I'm sure it was) the USDA says food just sitting there for 2...

Fritz - I've had the Maverick ET-73 for a couple of years. As near as I know, it's the only dual probe on the market, so it has that going for it. Now the not so good. First, the on/off switch broke within the first two months. The local BBQ shop replaced it, but it broke again, so I've...

Hi Steve - Aside from the UT logo, I really appreciate all you had to offer! (I'm still pretty sure that last second ticked off the clock before Colt got it out of bounds) HA! Now... on to important matters... I used apple wood to smoke, but have got a cache of pecan I can't wait to try...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D. L. Whitehead: Hi Andy, Where did you get your packer? ### </div></BLOCKQUOTE> Hi DL - I bought the packer at Sams - Omaha. Lincoln Sams...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Just curious, how much wood did you start with to get 4.5 hours of visible smoke? Usually the white smoke dies down fairly quickly, but there...

$1.88/lb in Omaha last week.

I just finished my first packer brisket yesterday. That's all for your suggestions under another thread. It was great and loved by all my guests, I'm trying to be critical in order to improve and I have a couple of questions. 1) My smoke ring was pretty minimal - any thoughts on how to...

Hi All - I'm pleased to report I smoked my first packer brisket yesterday and it turned out great. I had my wonderful wife stop by Sams and pick up two packers while travelling through a neighboring town. Thanks again for everyone's help.

Hi Phil- I'm new to the WSM but a seasoned veteran on the E320. I'd second what F Tang mentioned. I cooked a Turkey on the E320 once and didn't clean out the unlined drip pan (which was full of Turkey grease). My next use was to sear some steaks and while the grill was heating up, I had a...

Thanks everyone for your replies. I really appreciate all the feedback. Is there a general consensus that the whole packer cut is the way to go? Or is it just a matter of cooking variances if I am smoking the flat and point cuts separately. Thanks again. -andy

I'm new to this board (and the WSM) and I'm addicted to both. Thanks for all of your insights from everyone. I spent 3 years smoking on a Charcoal Brinkman bullet and was tired of tinkering with it every 10 minutes over a 12 hour smoke. I made the switch and just smoked a couple of chickens...